Fabulously Delicious: The French Food Podcast
Fabulously Delicious The French Food Podcast is a deliciously entertaining culinary journey of France. Do you know the difference between a macaron, a macaroon, and Macron? Why is a croissant shaped like a crescent? Is a beef bourguignon made with wine from another region a beef bourguignon? Who are the mothers of French cuisine? Ever wondered who invented haute cuisine? Well if you've asked yourself any of these questions then this is the podcast for you. Join your host Andrew Prior a passionate Francophile foodie as he explores all things French cuisine from ingredients to dishes to profiles of fabulous French chefs. Hosted on Acast. See acast.com/privacy for more information.
Episodes
Revisit Pain D'Epice
As the festive season arrives, Fabulously Delicious, The French Food Podcast revisits a much-loved solo episode celebrating pain d’épices, one of France’s most iconic winter and Christmas treats. Warmly spiced and deeply aromatic, this traditional loaf is closely associated with Christmas markets, festive tables, and the comforting flavours of the season.
This episode is a replay of an earlier ...
Revisit Capon with Emily Gaudichon
As Christmas approaches, Fabulously Delicious, The French Food Podcast revisits a beautifully seasonal episode all about capon, one of the most traditional centrepieces of the French festive table. This replay is shared especially for listeners who may have missed it the first time — or who would love to rediscover a classic Christmas conversation.
In this episode, host Andrew Prior is...
From Forest to Feast: The Story of French Châtaignes
In this deliciously autumnal episode of Fabulously Delicious, we dive deep into the world of châtaignes, France’s beloved chestnuts. From their prickly forest shells to their fragrant, comforting presence in winter markets, châtaignes have long been a symbol of warmth, heritage, and rustic French cooking. But these humble nuts hold far more than nostalgia — they carr...
Revisit A to Z of French Herbs - Black Elder - Sureau Noir
Black Elder—Sureau Noir in French—is a plant woven deeply into European history, folklore, and cuisine. In this Revisit Sunday episode, we return to this remarkable shrub to explore its botanical roots, from its Latin name Sambucus nigra to its preference for sunny spots and its striking transformation through the seasons. Once you know its glossy black berries...
La Tour d’Argent: Paris’s Legendary Duck Restaurant
Few restaurants in the world can claim the history, mystique, and prestige of La Tour d’Argent, the Parisian institution famous for its iconic pressed duck, breathtaking views over the Seine, and centuries-old legacy. In this episode of Fabulously Delicious, we step inside one of France’s most storied dining rooms to uncover the truth, the legends, and the extraordina...
Périgord: The Land of Truffles, Duck, and Autumn Riches
Discover the flavours of one of France’s most delicious regions — the Périgord. In this episode of Fabulously Delicious: The French Food Podcast, host Andrew Prior takes you on a mouthwatering journey through the heart of southwest France, where truffles, foie gras, walnuts, and duck reign supreme. From rustic markets to Michelin-starred kitchens, the Périgord is ...
Revisit A to Z of French Herbs - Bay Leaves - Feuilles de Laurier
In this week’s Revisit Sunday episode of Fabulously Delicious: The French Food Podcast, we’re returning to one of the most essential herbs in French cooking — the beautifully aromatic Bay Leaf, or feuille de laurier. Often overlooked yet always present, this humble leaf has been quietly flavouring French soups, stews, and sauces for centuries.
Host Andrew...
The Story of Charles Ranhofer
Step into the dazzling world of 19th-century haute cuisine with this episode of Fabulously Delicious: The French Food Podcast, as we uncover the extraordinary life of Charles Ranhofer — the French chef who brought elegance, artistry, and refinement to America’s dining scene. Born in Saint-Denis, France, in 1836, Ranhofer rose from a young pastry apprentice in Paris to become the celebrated...
En Croûte: When the French Wrap Food in Pastry
What could be more delightfully French than taking something delicious, wrapping it in buttery pastry, and baking it to golden perfection? In this episode of Fabulously Delicious: The French Food Podcast, we unwrap the story behind one of France’s most elegant and enduring culinary techniques — en croûte. From beef and salmon to vegetables and even cheese, en croûte is the...
Revisit A to Z of French Herbs - Basil - Basilic
Basil, or basilic in French, is one of the world’s most beloved herbs, and in France it holds a particularly fascinating place in culinary history. Often called Herbes Royales — the Royal Herb — basil carries a name rooted in royalty, mythology, and legend. From its beginnings in India to its journey through the Roman Empire and eventual embrace in French cuisine, basil...
Wine, Shallots, and Magic: Reductions and Gastrique Sauces in French Cuisine
French cuisine is famous for its sauces, and in this final episode of Saucy September, we’re diving into two of the most magical techniques of all: reductions and gastriques. From silky wine sauces to tangy sweet-and-sour glazes, these methods are the secret behind some of France’s most beloved dishes. If you’ve ever wondered how a simple liqu...
Velvety, Buttery, Tangy: Hollandaise and Béarnaise Uncovered
In this Saucy September episode of Fabulously Delicious, The French Food Podcast, we dive into the silky, buttery, tangy world of two of France’s most iconic sauces: Hollandaise and Béarnaise. These classic emulsions have been staples of French cuisine for centuries, gracing everything from delicate vegetables and poached fish to rich, juicy steaks. But beyon...
In this episode of Fabulously Delicious: The French Food Podcast, we continue our Saucy September series by exploring the flavorful world of French daughter sauces, also known as petites sauces. These elegant derivatives take the classic mother sauces and transform them into something entirely new with the addition of wine, cream, herbs, or aromatics.
From the creamy richness of Mornay to the tangy elegance of Béarnais...
The Saucier: Master of Sauce in French Cuisine
It’s Saucy September on Fabulously Delicious, and what better way to celebrate than by shining the spotlight on one of the most essential roles in the French kitchen — the saucier. In the classical brigade de cuisine, the saucier is more than just a sauce maker. They are the guardian of flavor, the chef responsible for creating the rich stocks, velvety reductions, and icon...
Revisit A to Z of French Herbs - Anis Vert - Green Anise
It’s Revisit Sunday on Fabulously Delicious, the French Food Podcast, and today we’re shining the spotlight once again on Anis Vert — or green anise. This humble but fragrant herb has been seasoning French kitchens, pastries, and drinks for centuries, and it deserves another moment in the spotlight.
In this episode, we explore the fascinating history of Anis Vert...
Mother Sauces
French cuisine is built on tradition, elegance, and above all — sauce. In this episode of Fabulously Delicious: The French Food Podcast, we celebrate Saucy September by diving deep into one of the cornerstones of French gastronomy: the five French mother sauces. From Béchamel to Velouté, Espagnole to Tomato, and finally the golden Hollandaise, these sauces are the foundations on which countless classic a...
General Overview of French Sauces
French sauces are more than just condiments — they’re the heart and soul of French cuisine. In this episode of Fabulously Delicious: The French Food Podcast, we dive into the fascinating world of sauces, exploring how they elevate even the simplest dishes into something extraordinary. From the velvety béchamel in a comforting gratin to the golden hollandaise draped over steamed vegetab...
This week on Fabulously Delicious: The French Food Podcast, it’s Revisit Sunday! We’re diving back into the beloved A to Z of French Herbs series to rediscover one of France’s most magical and mysterious plants: Angelica. Known for its unique flavor and rich history, Angelica is more than just an herb — it’s a symbol of tradition, legend, and culinary creativity.
From medieval folklore where Angelica was believed to wa...
Bleu d’Auvergne: The Creamy Blue Jewel of Central France
In this episode of Fabulously Delicious: The French Food Podcast, we dive into Bleu d’Auvergne: The Creamy Blue Jewel of Central France. Known for its marbled blue veins and velvety texture, this beloved French cheese has been delighting taste buds since the 19th century. From its rustic beginnings on the volcanic highlands of the Massif Central to its celebrated...
Joël Robuchon was more than just a chef — he was a culinary icon whose influence reached far beyond France. With over 30 Michelin stars to his name, he was the most decorated chef in history, yet he always championed simplicity, precision, and respect for ingredients. From his famous pommes purée to the innovative Atelier de Joël Robuchon concept, he forever changed the way the world experienced French cuisine.
In this...
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